Chocolate Zucchini Bread

Chocolate for Breakfast? Heck Yes, With a Veggie Twist!

Alright y’all, gather ’round—I’ve got a confession that’ll make your taste buds do a happy dance. What if I told you that your next chocolate obsession could double as a *sneaky* veggie victory? Enter this Chocolate Zucchini Bread: moist, fudgy, and packed with enough garden goodness to make you feel like a kitchen wizard. Seriously, this ain’t your average loaf. It’s got that deep, dark chocolate richness you crave, with a melt-in-your-mouth texture that’ll have you slicing off “just one more piece” until—oops—half the pan’s gone. And the best part? No one will *ever* guess there’s zucchini hiding in there. Not your skeptical uncle, not your veggie-phobic kiddo—nobody.

Now, I know what you’re thinking: “Wyatt, zucchini in *chocolate* bread? Are you pullin’ my leg?” Trust me, friend—I was a doubter once too. But here’s the magic: zucchini melts right into the batter like a culinary ninja. It adds crazy moisture without a hint of “green” flavor, turning ordinary chocolate bread into something downright legendary. Whether you’re sneaking nutrients into picky eaters, using up that summer zucchini avalanche, or just treating yourself to a guilt-free indulgence, this recipe’s your golden ticket. So tie on that apron, grab your grater, and let’s turn a humble veggie into a chocolate masterpiece. Breakfast, dessert, or midnight snack—no judgment here!

That Time Zucchini Took Over My Life (and My Chocolate)

Chocolate Zucchini Bread

Print Recipe

Chocolate for breakfast or dessert? Yes, and it comes with a secret veggie boost! This Chocolate Zucchini Bread is ultra-moist, deeply chocolaty, and packed with just enough zucchini to feel good about every bite. No one will guess it’s made with vegetables—it’s that delicious.

• Author: Wyatt Porter
• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hour 5 minutes
• Yield: 10 slices 1x

Ingredients

Scale 1x2x3x

1 cup (125g) all-purpose flour

½ cup (41g) unsweetened natural cocoa powder

¾ tsp baking soda

¼ tsp baking powder

¼ tsp salt

½ tsp espresso powder (optional, enhances chocolate flavor)

¾ cup (135g) semi-sweet chocolate chips

2 large eggs

¼ cup (60ml) vegetable oil or melted coconut oil

⅓ cup (80g) plain Greek yogurt or sour cream

⅔ cup (135g) granulated sugar

1 tsp vanilla extract

1½ cups (180g) shredded zucchini (no need to blot)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.

In a large bowl, whisk eggs, oil, yogurt, sugar, and vanilla until smooth.

Stir in shredded zucchini.

Gradually fold in dry ingredients until just combined. Gently mix in chocolate chips.

Pour batter into prepared pan. Bake for 45–55 minutes or until a toothpick comes out mostly clean.

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store at room temp for 2 days or refrigerate for up to 5 days. Freezes well!

Fudgy, moist, and veggie-packed—this chocolate loaf is love at first bite!

Nutrition

• Calories: 230 per slice
• Fat: 12g
• Carbohydrates: 28g
• Protein: 4g

Picture this: It’s mid-July, and my neighbor Dave—bless his heart—drops off a grocery bag bursting with zucchini from his garden. “Just a little surplus,” he says. *Little*? There were enough zucchinis in that bag to build a small fort! So there I was, drowning in green cylinders, brainstorming ways to use ’em before they turned into science experiments. Zoodles? Done ’em. Grilled? Yawn. Then I remembered my grandma’s old zucchini bread recipe—but let’s be real, sometimes it tastes like spiced cardboard.

So I thought: *What if we go full chocolate?* I tossed cocoa powder into the batter, folded in chocolate chips, and held my breath. When that first warm slice hit my tongue—*BAM*—it was a revelation. The zucchini vanished into the chocolate like a secret agent, leaving behind insane moisture and a tender crumb. My wife, Sarah, took one bite and deadpanned, “You’re telling me this is a *vegetable*? Nice try, Porter.” Joke’s on her—she ate three slices. Now, every summer when Dave’s “zuke bombs” start rolling in, this bread’s the first thing I make. It’s become our edible inside joke: decadence disguised as veggies.

Your Grocery List: Simple Stuff, Big Flavor

Don’t sweat the details—this recipe’s all about pantry staples with a veggie cameo. Pro tip: weigh your zucchini if possible (after shredding). Volume can vary, but weight keeps things consistent! Here’s your lineup:

• 1 cup (125g) all-purpose flour – The trusty backbone. For gluten-free pals, swap in 1:1 GF flour (I like Bob’s Red Mill).
• ½ cup (41g) unsweetened natural cocoa powder – Not Dutch-process! Natural cocoa’s acidity plays nice with our leaveners. Want extra depth? Use black cocoa for an Oreo-like vibe!
• ¾ tsp baking soda + ¼ tsp baking powder – Our rise-and-shine duo. Baking soda handles acidity (hello, cocoa!), while powder adds lift. Don’t swap one for the other!
• ¼ tsp salt – Chocolate’s wingman. It heightens flavor without making things salty.
• ½ tsp espresso powder (optional) – My secret weapon! It amplifies chocolate’s richness without adding coffee taste. No espresso powder? A shot of cooled brewed coffee works too.
• ¾ cup (135g) semi-sweet chocolate chips – Fold these in for molten pockets of joy. Dark chocolate chips or chopped chocolate bars work great too!
• 2 large eggs – Room temp is ideal (they blend smoother). For vegan? Try flax eggs (2 tbsp ground flax + 5 tbsp water, sit 10 mins).
• ¼ cup (60ml) vegetable oil or melted coconut oil – Oil = moisture magic! Coconut oil adds a subtle sweetness; veggie oil keeps it neutral.
• ⅓ cup (80g) plain Greek yogurt or sour cream – Tangy tenderness! Yogurt lightens things up; sour cream adds decadence. Dairy-free? Unsweetened applesauce or almond yogurt.
• ⅔ cup (135g) granulated sugar – Sweetens without overpowering. For less sugar, drop to ½ cup—it’ll still work!
• 1 tsp vanilla extract – The flavor harmonizer. Use the real stuff—imitation tastes sad here.
• 1½ cups (180g) shredded zucchini (no need to blot!) – The star! Chef hack: Shred it coarse (big holes on your box grater). And leave the water in—it’s our moisture goldmine!

Let’s Bake: Easy Steps, Pro Tips Included

Ready to turn shreds into shred-worthy bread? Follow these steps—I’ll walk you through like we’re shoulder-to-shoulder in my kitchen. Total time? About an hour, mostly hands-off. You got this!

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan. → Pro tip: Use parchment paper sling! Leave overhang on long sides—it’ll lift the bread out later without drama.
2. Whisk dry ingredients: In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using). Whisk like you mean it—no cocoa lumps allowed! → Chef hack: Sift if your cocoa’s clumpy. Lumps = sad, uneven baking.
3. Mix wet ingredients: In a large bowl, whisk eggs, oil, yogurt, sugar, and vanilla until smooth and glossy. → Don’t over-mix! Just blend until no streaks remain. Over-whipping = tough bread.
4. Fold in zucchini: Stir shredded zucchini into the wet mix. → See how it turns the batter jade-green? That’s your “healthy” confetti!
5. Combine dry and wet: Gradually add dry ingredients to wet, folding gently with a spatula until just combined. → Stop when flour disappears! Over-mixing = dense, tunnel-filled bread. A few streaks? Totally fine.
6. Add chocolate chips: Gently fold in chips. → Reserve 2 tbsp to sprinkle on top before baking—it looks fancy!
7. Bake: Pour batter into pan. Bake 45-55 minutes. → Chef hack: At 45 mins, tent loaf with foil if top’s browning too fast. Test doneness with a toothpick—it should come out with moist crumbs (not wet batter) when done. Clean? You overbaked!
8. Cool: Let cool in pan 10 mins, then transfer to wire rack. → PATIENCE, grasshopper! Cutting warm bread = crumbly mess. Wait until fully cool (about 1 hour) for clean slices.

Serve It Up: Go Simple or Fancy-Pants

This bread’s a chameleon—dress it up or keep it cozy! For breakfast, I love a thick slice toasted with a smear of salted butter (the melt factor is unreal). Dessert calls for drama: warm it slightly, dust with powdered sugar, and crown it with a scoop of vanilla ice cream or whipped cream. Coffee break? Pair a slice with a hot mug—the chocolate-espresso notes sing. Feeling extra? Drizzle with melted peanut butter or caramel. But honestly? It’s dang perfect naked, too. No shame in grabbing a hunk straight from the rack!

Mix It Up: 5 Tasty Twists

Once you’ve nailed the classic, try these fun spins:

1. Nutty Buddy: Fold in ½ cup chopped walnuts or pecans. Toast ’em first for max crunch!
2. Spiced Sensation: Add 1 tsp cinnamon + ¼ tsp cayenne to dry ingredients. Sweet heat = next-level.
3. Muffin Magic: Pour batter into lined muffin cups. Bake 20-25 mins. Perfect for lunchboxes!
4. Double Chocolate: Swap ¼ cup flour for extra cocoa powder. For true addicts only.
5. Dairy-Free/Double Vegan: Use coconut oil, flax eggs, and dairy-free yogurt/chips. Works like a charm!

Wyatt’s Whispers: Truths & Triumphs

Over the years, this recipe’s seen some *interesting* tweaks. Like that time I tried adding beets for “red velvet vibes”—tasted great, but turned the bread alarmingly pink (kids loved it, adults side-eyed). Or the batch where I forgot baking soda… let’s just say hockey pucks got nothin’ on that brick. Lesson learned! These days, I stick to the script—except I always add espresso powder. It’s non-negotiable.

Funny story: Last summer, I served this to my poker crew without telling ’em about the zucchini. Halfway through, my buddy Marco goes, “Dang, this is moist—what’s your secret?” When I spilled the beans, silence. Then laughter. Then demands for seconds. Moral? Never underestimate a veggie in disguise. This bread’s proof that “healthy” can taste like a hug from your oven.

Your Questions, My Answers

Q: My bread’s soggy in the middle! What went wrong?
A: Classic underbaking! Ovens vary—rely on the toothpick test, not the clock. If top’s browning too fast but center’s wet, tent with foil and bake 5-10 mins longer. Also, ensure your rack’s in the center of the oven (no hot spots!).

Q: Can I use frozen zucchini? Do I need to drain it?
A: Yep! Thaw frozen zucchini first, then SQUEEZE IT DRY in a clean towel (unlike fresh!). Too much water = gummy bread. Measure after squeezing (you’ll need ~1¼ cups thawed/squeezed to hit 180g).

Q: Can I reduce the sugar? It seems like a lot.
A: Totally! Drop to ½ cup (100g) without issues. Texture stays moist, but it’ll taste less sweet (hello, breakfast!). Don’t go lower—sugar helps tenderness.

Q: Why did my bread sink in the middle?
A: Usually over-mixing or expired leaveners. Mix batter JUST until combined—overworking develops gluten (aka sink city). Test baking soda/powder: drop ¼ tsp in vinegar—it should fizz violently!

Nutritional Perks (Because Balance!)

Per slice (1/10th loaf): Calories ~230 • Fat ~12g • Carbs ~28g • Fiber ~2g • Protein ~4g • Sugar ~18g. Not bad for chocolate therapy! Zucchini sneaks in vitamins A & C, plus potassium. Using dark chocolate chips? Bonus antioxidants! Store covered at room temp 2 days, fridge 5 days, or freeze slices up to 3 months (thaw at room temp).

Final Thoughts

Let’s be real—chocolate for breakfast shouldn’t taste this good, but here we are. This Chocolate Zucchini Bread is proof that vegetables don’t have to be boring, and indulgence doesn’t have to come with a side of guilt. It’s rich, moist, and sneaky in the best way. Whether you’re feeding a crowd, tricking a toddler, or just treating yourself to a moment of peace with a slice and a hot coffee, this loaf has your back. And if anyone raises an eyebrow when you say it’s got zucchini in it? Just smile, nod, and pass them a piece. Let the bread do the talking.